Recipe of the Week: Spaghetti al Brucio
Serves eight.
1 pound spaghetti
1 cup soffrito (finely chopped celery, carrots and onions)
2 cloves garlic, minced
2 tablespoons olive oil
1/8 teaspoon Tabasco sauce
2 cups vine ripe tomatoes, seeded and chopped
2 cups tomato sauce
1 teaspoon salt
1/2 teaspoon freshly grated black pepper
1/4 cup vodka
1 cup heavy whipping cream
1 teaspoon fresh basil, chiffonade
In a large, non-reactive saucepan, cook soffrito and garlic in olive oil until onion is transparent. Add Tabasco, chopped tomato and tomato sauce. Season with salt and pepper.
Simmer for 15-20 minutes, to thicken, over medium heat. Add vodka, cream and basil. Cook to reduce for 10 minutes. Season with salt and pepper.
Bring a eight-quart pot of salted water to boil. Add spaghetti and boil for seven minutes. Drain pasta and toss with prepared sauce. Serve immediately.